Gaziantep Ayıntap Baklava is a bakery in Sehitkamil, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Sitting in costs no more than taking away. Order a small plate and a glass of tea.
Address: İncilipınar Mah. Gazi Muhtar Paşa Bulvarı No:28, Şehitkamil/Gaziantep
Antepsan Baklava sits opposite Sanko University in Gaziantep and also holds the airport counter, so it is the last box before a flight home.
Tip: Open until late evening. Handy if you land after the old-city counters have shut.
Worth the queue: Midye baklava
Boztoprak Baklava bakes fresh every day on Atatürk Bulvarı in Gaziantep and ships nationwide, which keeps the trays turning over very quickly.
Tip: The mixed plate is the way to compare şöbiyet, dolama and classic in one order.
Worth the queue: Karışık tabak
Antepsan Baklava sits opposite Sanko University in Gaziantep and also holds the airport counter, so it is the last box before a flight home.
Tip: Open until late evening. Handy if you land after the old-city counters have shut.
Worth the queue: Midye baklava
İmamoğlu Baklava is a small shop on Eski Saray Caddesi in Gaziantep where the trays are cut thin and the prices sit below the more famous names.
Tip: The shop is one small room with no seating. Buy a quarter kilo and eat it walking back.
Worth the queue: Burma kadayıf
Yusuf Ziya makes burma kadayıf and almost nothing else in a Gaziantep han on Suburcu Caddesi, rolling the pastry around crushed Antep pistachio.
Tip: Midday is when the trays are warmest. Later in the day the syrup has set firm.
Worth the queue: Fıstıklı burma kadayıf
Katmerci Zekeriya Usta stretches katmer dough to transparency and bakes it in a stone oven, the Gaziantep breakfast pastry in its canonical form.
Tip: Watch the dough being thrown before you sit. The counter opens at eight and the queue builds fast.
Worth the queue: Fıstıklı katmer
Metanet Katmer opens at five in the morning on Kozluca Caddesi in Gaziantep, pairing clotted cream and Antep pistachio inside paper-thin dough.
Tip: The five o'clock start suits anyone eating beyran across the street first.
Worth the queue: Simit katmer
